Eatin'

Cookin'

Eatin'

Our Restaurant

Open now 'til 7p. Dine in and take out everyday. DELIVERY Friday and Saturday evenings.

SOUTHERN BBQ AND FRIED CHICKEN on the Fraser in historic New Westminster

NOW OFFERING DELIVERY to New Westminster and South Burnaby every day from 5-7pm, and 3-7pm on Friday and Saturday.

You can find the Re-Up BBQ in the River Market, a community space/public market on the banks of the Fraser River in New West. The team at the counter service restaurant smokes meat onsite every day. There’s no need to make a reservation; you can simply drop in, or you can call ahead to place your order for take out. In the summers, the patio or nearby Pier Park are great places to enjoy a bucket of chicken or BBQ platter.

On the street, to “re-up” means to resupply a street intersection with more drugs for the dealers. In 2010, fter Michael Kaisaris threw his name into a lottery for one of Vancouver’s first street food licenses (and surprisingly won it), Re-Up BBQ food cart tirelessly supplied the street corners of Vancouver’s downtown financial district with addictive pulled pork and beef brisket sandwiches. The tiny food cart was hit by a bus in 2013 (Rest in Peace, Agnes!); however, the Re-Up team still supplies the Lower Mainland with BBQ made at the restaurant and delivered hot to groups of 35 or more – see below for the group order form.

Purchase compostable plates, napkins and cutlery (Price to be calculated)

Subject to Availability

Additional Notes

Approx Total*

+ Optional Compostables (50 cents per person) and Delivery ($35 for New West, Tri-Cities and Burnaby, $50 for Vancouver, North Shore and South of the Fraser. Deliveries farther East than 200th St. Langley will be calculated based on distance)

FAQ

How does Fried Chicken Friday work?

Fried Chicken Friday is a discount on our bucket of Chicken offered to those who pickup their order between three and six pm every Friday, provided that they pre-order it by phone. For those three hours the price drops from $29 (plus tax) to $23.50 (plus tax). Quantities are limited and first come, first served rules apply. Don’t be surprised if you call and we don’t have any left for the time slot you want. We start taking pre-orders on Friday at nine am for that afternoon. Each person can order a maximum of two buckets, and no other discounts are applicable to the Fried Chicken Friday orders. Capisce?

Where are you, and how on earth do I get there?

We are located in historic, Downtown New Westminster in the public market on the Fraser River. The physical address is River Market at 810 Quayside Drive, and our restaurant is on the lower floor, in the food hall.

By transit, you can take the skytrain or a bus to New Westminster Station; the walk South across Columbia Street and take the pedestrian overpass across the train tracks. You will find yourself on the upper floor of the market. Go in, take a right and head to the escalator. Turn right at the bottom, and there you are!

By car, either head South on Begbie as it curls into Quayside Drive and park in one of the two lots, or take the vehicle overpass at Carnarvon and 10th St if you are worried about getting stopped by a train. You can also follow Quayside Drive by taking the 3rd Avenue overpass accessible from Stewardson Way by the Key West Ford Dealership and Steel and Oak Brewing Co.

Where does your meat come from?

We try to use free-range, organic and ethically raised meat and produce often as it is available in large quantities and priced in a way that our customers can actually afford. Here is our current list of meat suppliers:

63 Acres Premium Beef — local, pastured cattle.

Hallmark Chicken

Johnstons Pork — Local and non medicated

Should I make a reservation?

Nope! We are a counter-service joint and seats are shared with other, nearby restaurants. There is patio seating on the river front in the summer.

Can I call for take-out?

Absolutely, and we recommend it if you are in a hurry. Our little shop gets VERY BUSY for lunch and dinner, especially on weekends, so if you call ahead and come to pick up, you can save yourself some valuable time.

I keep calling the restaurant and no one is answering. Are you ignoring me?

Nope…. well sort of. Your call is very important to us, but during peak hours (12-2pm and around 5-7pm), it can be difficult to attend to customers who are in our shop, make all the food in a timely manner, stay clean and answer the phone too! In this instance, we suggest waiting a half hour and trying again. If you want to guarantee we get your order in the cue, try calling outside of lunch and dinner hours and placing your order for later. Thanks!

I came to your shop at 11am for the Brisket Sandwich and it wasn't ready yet. Why is that?

BBQ is a lengthy process, and sometimes, even though you do exactly the same thing to the same cuts of meat every day, they take longer to cook. Sometimes they cook faster. Sometimes they take hours longer. Most importantly, the best BBQ is fresh out of the smoker, right when the meat is done. This is difficult to achieve when a restaurant is open 10 hours a day, 7 days per week. We don’t want to smoke so much meat each day that we have to re-heat it the next day or just throw it out. And, if a dish is popular, and we are smoking the meat to be ready for that day’s service, it can sell out faster than others. This process is key to good BBQ, so please bear with us on busy days.